For all fermenters who are not so skilled in mental arithmetic, I have programmed a small, unspectacular salt ratio converter. This allows you to specify the salt content, i.e. the salinity, for your ferment as a percentage and obtain the result in grams.
Decimal places please with . (dot), otherwise there is no valid result.
Salt calculator for fermenting
Generally speaking, an approximate salinity of 2% will keep the unwanted bacteria at bay. Whether that is actually 1.5% or 2.5% is actually rather irrelevant. When I knead salt with vegetables to create brine, I use the weight of the vegetables as a basis. When I mix up a brine, I completely ignore the vegetables and only salt the liquid.
By the way, some ferments need a little more salt than others, e.g. cucumbers or zucchini, so that they do not become mushy. And in summer, more salt slows down the fermentation that would otherwise take place too quickly and leads to a better taste result.
You notice, although it's simple, it's not necessarily unambiguous.
How much salt is needed for wild fermentation?
The fermentation of vegetables, for example, would also work without salt. However, the addition of salt helps to prevent the growth of undesirable microorganisms. Unlike most other microbes, the good lactic acid bacteria can also multiply in the salty environment and controlled fermentation takes place. With a salt content of 2%, you are spot on with most ferments.
During the summer, you can use more salt to slow down the fermentation process, which is accelerated by the heat. The more salt, the slower the fermentation gets going.
Salt also helps to maintain the crunchiness of vegetables, besides the ferment becomes more acidic. I prefer to make sour gherkins with 5% brine. Since pickling cucumbers are in season in the summer, this of course also has to do with temperature equalization.
If the salt content exceeds 10%, it is called pickling, because such a high salt content excludes the microorganisms necessary for lactic acid fermentation.